This Italian Lasagna comes from the back of the Creamette lasagna noodle box from years gone by. I've been making this lasagna recipe for over 20 years!
Prep time: PT20M
Cook time: PT45M
Total time: PT65M
Rating
4.98 stars (130 reviews)
Keywords
best Italian lasagna, Creamette italian lasagna recipe, italian lasagna recipe
In large skillet, combine Italian sausage, ground beef, onion, and garlic. Cook until sausage is no longer pink and onion is tender; drain. Stir in next 7 ingredients. Bring to boil. Reduce heat; simmer 20 minutes.
Fill a baking pan with hot tap water and place the uncooked noodles into the water. Set aside.
In medium bowl, blend ricotta, egg, parsley, and salt. Spoon 1 1/2 cups of meat sauce into 13 x 9 inch baking dish. Layer one-third each lasagna, meat sauce, ricotta mixture, Mozzarella cheese, and Parmesan cheese. Repeat layers two more times.
Cover with aluminum foil. Bake in preheated oven for 25 minutes.
Uncover, bake until hot and bubbly, about 20 minutes longer.
If top is not browned enough, you can turn the temperature of the oven up to 500 F and baked for a few more minutes. Be sure to WATCH and check every couple of minutes as it will brown quickly!
Let stand 10 minutes before cutting.
Nutitrion
Serving Size: 1 slice
Calories: 406 kcal
Carbohydrates: 23 g
Protein: 23 g
Fat: 25 g
Saturated Fat: 12 g
Trans Fat: 0.2 g
Cholesterol: 88 mg
Sodium: 1166 mg
Sugar: 7 g
Unsaturated Fat: 11 g
Reviews
Kirby on 2026-03-02 (5 stars): Delicious thank you for this recipe
Brandi J on 2025-12-29 (5 stars): This lasagna recipe is delicious!! Best I’ve ever made. It will now be my go to recipe for lasagna. Highly recommended!
Lisa on 2025-12-28 (5 stars): This IS THE BEST lasagna recipe by far. I have been making this exact recipe for 30 years!!! The meat sauce is the BEST and I use it for other Italian-inspired dishes that call for a sauce. Make your own, you won't regret it. I double the meat sauce for other dishes. You can't get enough of that goodness. One trick if you like it a little spicy (for the meat portion) is to use 1/2 mild Italian sausage and 1/2 hot Italian sausage instead of the beef. My peeps prefer it this way. The sausage and beef combo is still really, really good though. People will ask me what kind of sauce did I use and I simply tell them I make my own. I now have this recipe on my phone and YES, the ingredient list in each step is wonderful! Thank you!!! Print, keep, pin, share, etc.; just don't lose this recipe!!!
Kelly on 2025-11-24 (5 stars): Thank you! I’ve been looking for this recipe for a while! Lost my “back of the box” copy in a move.
Joy on 2025-11-20 (5 stars): wonderful. im commenting on how much I appreciate that you list the ingredients with the directions. it is so nice to not have to scroll up and down to see the amounts needed with each step. I wish more of the recipes, other people post, would be so considerate. Thank you. for this added benefit to your great recipes.
Suzanne on 2025-11-18 (5 stars): Your recipe sounds marvelous and i would like to try it. Do you have to soak the noodles, or can you bake them unsoftened? I always put them in dry when I made my lasagne.
Dee on 2025-01-28 (5 stars): My husband has been making this for 35 years, it is delicious. I am so glad you have this on your site. I went on google to see if anyone had it so I could find nutritional info. Thank you for having that on the recipe.
Chris on 2025-01-22 (5 stars): I agree! Thank you for posting this. I've also been looking for this particular recipe. I'm so excited! I. and wait to make it.
Edith on 2024-12-09 (5 stars): Thank you!! My computer crashed and I was unable to get my saved copy of the Creamette’s lasagna that I’ve been making for over 30 years. Yours is the only site that has the true recipe (with the fennel). I like to add olives, too!
I’m going to write this in my old fashioned cookbook.
I’m making it for 30 teens this week for the Secret Santa party.
